Recipe & Photo Credit: Donna Hay
150g unsalted butter, melted
1 cup (220g) caster (superfine) sugar
½ cup (140g) greek-style (thick) yoghurt
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1½ cups (225g) self-raising (self-rising) flour, sifted
125g fresh blueberries, plus extra, to serve
icing (confectioner’s) sugar, for dusting
1. Preheat oven to 160°C (325°F). Place the butter, sugar, eggs, yoghurt, lemon zest and vanilla in a bowl and whisk to combine. Add the flour and whisk until well combined. Fold through the blueberries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper.
2. Smooth the top with a palette knife and bake for 1 hour–1 hour 10 minutes or until cooked when tested with a skewer. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Dust with icing sugar and top with extra blueberries to serve. Serves 6–8.